Nuts, fruit & flowers

Chocolate moulds shaped like nuts, fruit and flowers bring nature to the praline plate: a chocolate cocoa bean, a coffee bean to serve with espresso or a walnut that already hints at the filling. The 20 moulds in this category show at a glance what each praline tastes like.

Cocoa bean, coffee bean and nuts

The cocoa bean mould with 20 cavities is a classic for chocolate lovers and suits any dark ganache. For coffee beans you can choose between realistic coffee beans (24 cavities), coffee beans (18 cavities), the coffee bean chocolate mould and mini coffee beans (80 cavities). Cast the mini beans solid and scatter them on cakes, tiramisu or the saucer next to a coffee. Walnut (18 pralines) and peanut (20 pralines) complete the nuts, and star anise is perfect for Christmas selections.

Fruit and flowers

Apple, pears and strawberries come as 3D chocolate moulds with 28 pralines each, alongside a pear (18 cavities) and a banana (16 cavities). For flowers there are blossom, little flowers, flower, flowers, bouquet, leaf and sunshine, lovely for Mother's Day, Easter or a wedding table.

Tips from our kitchen

• Match the filling to the shape: nut ganache in the walnut, peanut caramel in the peanut, coffee ganache in the coffee bean. For the walnut, try our recipe for walnut pralines with nut ganache.
• A natural look: cocoa beans and coffee beans look most real in dark couverture chocolate. A touch of bronze on the curve gives the sheen of a roasted bean.
• Two-tone flowers: dab the centre yellow first, let it set, then fill with white couverture.

Frequently asked questions

Which coffee bean mould should I choose?

For filled pralines, use the realistic coffee beans or the 18-cavity coffee beans. The mini coffee beans are small and best for solid decorations.

Where can I find animals and other figures?

In our novelty chocolate moulds or among all chocolate moulds.

Can I learn to make pralines with you?

Yes, our praline courses take place in our kitchen in Adliswil.